Creamy Salmon and Red Pepper Chowder


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This salmon and red pepper chowder can be made with fresh salmon or canned; it's good all year!

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Ludington, MI


  • 1 C. water
  • 1/2 C. white wine
  • few sprigs thyme and parsley
  • 1 lb. salmon fillets
  • 2 med. potatoes, peeled and diced
  • 1 leek, white and light green parts, sliced
  • 1 7-oz. jar roasted red peppers
  • 1 C. clam juice
  • 1 C. chicken broth
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. white pepper
  • 1/2 tsp. salt
  • 1 to 1 1/2 C. light cream or half and half
  • 1 C. fresh red bell pepper, thinly sliced
  • fresh chopped chives for garnish

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In a 2-qt. saucepan, bring water, wine and herbs to a simmer. Add salmon to saucepan. Cover and simmer for about 15 minutes, or until fish is opaque in center and flakes easily. Remove fish and set aside. Strain poaching liquid and add to 4-qt. saucepan or soup kettle. Add potatoes, leek, roasted red pepper, clam juice, chicken broth, pepper and salt to poaching liquid and bring to a boil. Reduce heat and cook at low boil until potatoes are tender. Cool slightly, then process in blender, in two or three batches, until smooth. Return to soup kettle, stir in cream and bring to simmer. Add salmon, which has been broken into chunks and sliced red bell pepper. To serve, ladle into bowls and garnish with chopped chives.

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